The Alambres de Pollo is can be categorised as grilled chicken are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!

Chicken skewers are a classic summer dinner option. This version includes a sweet and savory honey garlic marinade and plenty of fresh vegetables. Serve your chicken kabobs over rice for a complete meal.

When I came across this recipe, my mind, at first glance, translated the title as chicken wire.

These skewers are pretty versatile and can be cooked on an outdoor or indoor grill, or broiled in the oven. Whichever way you choose to do it, be sure to soak your wood skewers in cold water for at least 20 minutes to keep them from . Wooden skewers have a tendency to , catch on , and then easily break when trying to eat off of them. Soaking the skewers helps alleviate those issues

Alambres de Pollo comes from one of my favorite cooks, 1,000 Mexican Recipes by Marge Poore.  I’ve already shared many of her recipes here. In her cookbook, she tells us that she came across this recipe while visiting the Jose Cuervo distillery in Tequila, Jalisco. As part of the tour, they would have lunch and would serve this “kebab” with all of the ingredients skewered with spears from the leaves of the blue agave plant, the amazingly large succulent that gives us tequila!

I’ve changed this up a bit because I don’t like to eat pork. She calls for ham, but I’ve used turkey ham and turkey sausage. She also calls for the ham to be cut into thin squares, but I like slightly larger cubes or slices. I think it fits better with the “alambre.” We also like to serve it with a little bit of Avocado and Tomatillo salsa on the side.  A shot of tequila or a Margarita would be nice too!


4 boneless chicken breast halves

2 tablespoons olive oil or grape seed oil

2 large garlic cloves, mashed

1 tablespoon fresh lime juice

¼ teaspoon salt

¼ teaspoon ground black pepper

1 red bell pepper, seeded and cut into 1 ½ inch squares

2 large poblano peppers, seeded and cut into 1 ½ inch squares

½ large red onion, cut into 1 ½ inch squares or wedges

½ pound turkey ham or precooked turkey sausage slices

4 wooden skewers (presoaked) or metal skewers


  1. Cut the chicken into 1 ½ inch pieces and put in a bowl. Add the oil, garlic, lime juice, salt and pepper and toss to coat the chicken. Cover and refrigerate for an hour.

2) Preheat your grill or broiler.

3) Place the ingredients on your skewer in any order you like, but I find that starting and ending with one of the peppers helps “stabilize” the skewer.

4) Cook the skewers, turning 2 or 3 times, and cook until the ingredients are slightly charred and the chicken is done, about 6 – 8 minutes.

Serve while the skewers are hot!

Some other great substitutions are

  • Mushrooms
  • Cherry Tomatoes
  • Potatoes
  • Asparagus


Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.